Breakfast Kuzu with Quinoa-A Cure-All Treat

Ok. they're not the most beautiful photos we've ever seen,
but porridges are rarely photogenic. Have faith, it's amazing in person.

If you've ever seen an under-slept student with the flu, then you know exactly how Daniel showed up at my door one morning a few weeks ago: a little green, to say the least. He looked like an underfed stray, and he nodded at the comment (couldn't help myself), adding that in fact he hadn't been able to eat much for 3 days. I immediately flashed on an article I had read on the medicinal qualities of kuzu, a Japanese starch used for making custard-like drinks. It is foremost considered a good way to get nutritious herbs into a sick body without disturbing sensitive stomachs. Bingo!

As I'd never tried kuzu, and didn't want to miss the fun, I decided to make something palletable to healthy folk too-sort of a breakfast porridge with protein-rich quinoa, digestion-aiding spices, and lotsa love. Woweeeeee that stuff as good, and I can't believe it was healthy it tasted so sinfully sweet and yummy. You could have it as a breakfast or a light dessert, and no one would be the wiser for it.

Chai Kuzu with Quinoa
serves 2 hungry folk, or three modestly peckish chaps

3 tbsp kuzu powder
1 cup quinoa
1 cup rice milk
2 inches ginger root
5 cardamom pods
3 cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp molasses
1 tsp agave or maple syrup
1/2 tsp vanilla extract (optional)
1 1/2 cups water

garnish of choice (optional)

Directions

Dissolve the kuzu in 1/4 cup milk and set aside.

Bring the water and quinoa to a simmer, reduce heat, cover, and let cook until the quinoa is almost done, about 15 minutes. Meanwhile, grate the ginger root and sqeeze out the juice through a tea strainer or seive, discard the solids.

Add the remaining 3/4 cup milk to the quinoa, stir, and then add the kuzu-milk, stirring well.
Add all the other ingredients except vanilla, bring to a simmer again, and continue to cook 5-10 minutes, or until well-thickened to a pudding-like consistency, stirring occasionally. If necessary, adjust the amount of milk to thin the porridge. I like mine thick :)

Serve with yogurt, kefir, chopped nuts, fruit, or a drizzle of rice milk on top. Scrumptious!

Read more...

Tender Tummy Breakfast for One: Amaranth Apple Porridge

Last night was Satsang at the yoga studio. Niki and I both brought little food offerings for the shrine, and both were fantastic. How can you go wrong with dried bananas and date-nut balls? Well, I guess moderation is the key…One date-nut ball is probably enough! Still, it’s just so nice to sit around with everyone after and pass the offerings, trying each one…and in my case, trying each one again ☺ Today, I felt a little heavy from the dried fruit and nut bomb, so I whipped up a simple, satisfying breakfast to sooth my digestive discontent.

This is one of the best hot breakfasts I’ve had lately, so flavorful and calming, and very healthy with no added sugar or heavy fats.

Ginger and Apple Amaranth Porridge

Ingredients:

• 1/3 cup dry amaranth
• 2/3 cup water
• ¼ cup chopped apple (plus 2 slices for garnish)
• 2 tbsp silken tofu
• ½ tsp grated ginger
• ¼ tsp vanilla extract
• ¼ tsp cinnamon
• ¼ cup rice milk

Directions:

Cook the amaranth in the water, covered, until almost completely done (10-15 minutes). If there is no water left, add a little more.

Add the chopped apples and ginger and cook until the amaranth forms its characteristic gooeyness, about 5 minutes. 

Lightly crumble in the tofu and stir over a medium flame for a few minutes until the mixture is almost thick enough to stick to the spoon when you hold it up.

Serve with the rice milk, cinnamon, and apple slices on top

Notes:
Enjoy with a cup of spearmint tea for extra stomach relaxation.

Read more...